Grand Hyatt Singapore takes two honours at World Gourmet Awards 2020

Staff Writer, Singapore
·Editorial Team
·4-min read
Sebastian Kern, Food & Beverage Director of Grand Hyatt Singapore. (PHOTO: WGA)
Sebastian Kern, Food & Beverage Director of Grand Hyatt Singapore. (PHOTO: WGA)

SINGAPORE – The 20th edition of the World Gourmet Awards was hosted online for the very first time this year via a live stream on Facebook.

A total of 38 awards were presented to F&B establishments, chefs, sommeliers and restaurant managers, in celebration of new and outstanding talents from the food industry.

There were four new award categories introduced this year, including the first-ever Sustainability Award, Meiko Green Waste Solutions - Green Initiative Award, USA Rice Federation Chef Apprentice of the Year and USA Rice Federation Chef Mentor of the Year.

The Sustainability Award was presented to Sebastian Kern of Grand Hyatt Singapore for demonstrating sustainable operating practices.

The hotel also clinched the Meiko Green Waste Solutions - Green Initiative Award as the establishment installed a trigeneration plant to achieve waste and water reduction and better utilise resources and energy.

Chef Jolene Sng, from At-Sunrice GlobalChef Academy, picked up the USA Rice Federation Chef Apprentice of the Year for excelling in her culinary studies. Meanwhile, the USA Rice Federation Chef Mentor of the Year was awarded to Chef Julien Royer, who is a French chef and the co-owner of Odette in Singapore.

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One-Michelin star restaurant Burnt Ends snagged Huber’s Butchery Restaurant of the Year award, which recognises a restaurant that demonstrates consistent excellence in food, atmosphere, service, and operations.

For Hobart New Restaurant of the Year, Singapore’s first rooftop spritz bar and restaurant VUE Bar & Grill picked up the honours.

“We are thankful to have a modern way of producing events in a creative manner that does not put anyone at risk. 2020 will be the year that changes the way the F&B industry operates. The journey ahead will be fraught with obstacles that only the nimblest, passionate and determined will survive. It is important for us to continue to support the industry and strive for business sustainability,” said Peter Knipp, founder of the World Gourmet Summit.

The full list of awards are as follow:

USA Rice Federation Chef Apprentice Chef of the Year - Jolene Sng, At-Sunrice GlobalChef Academy

Electrolux Professional Asian Cuisine Chef of the Year - Ivan Yeo, The 1925 Brewing Co. (Joo Chiat)

Montreux Patisserie Baker of the Year - Sim Li-Shenn, Carpenter & Cook

USA Rice Federation Chef Mentor of the Year - Julien Royer, Odette

MKN Chef of the Year (Female) - Melissa Revilla, Dempsey Cookhouse

MKN Chef of the Year (Male) - Angus Chow, GAKE

Angliss Singapore Corporate Chef of the Year - Rick Stephen, SATS Catering

Halton Executive Chef of the Year - Eric Cheam, Sheraton Towers Singapore

USA Cheese Guild Innovative Chef of the Year - Teo Yeow Siang, 3 Embers Culinary Craft

Luzerne Junior Chef of the Year (Female) - Wendy Poh, Food Bank Singapore

Luzerne Junior Chef of the Year (Male) - Ryan Nile Choo, CatFish Restaurant

Cacao Barry Pastry Chef of the Year - Kent Ng, Mandarin Oriental Singapore

Fabristeel Rising Chef of the Year (Male) - Koh Han Jie, Elfuego

Welbilt Rising Chef of the Year (Female) - Aeron Choo, Kappou Japanese Sushi Tapas Bar

Q Industries Food & Beverage Manager of the Year - Selvam Gnana, The Ritz-Carlton Millenia Singapore

Tai Thong Wine & Spirits Mixologist of the Year - Christyne Lee, Tess Bar & Kitchen

Luzerne Restaurant Manager of the Year - Brandon Tan, The Dragon Chamber

Phuture Foods Restaurateur of the Year - Loh Lik Peng, Unlisted Collection

Cuisine & Wine Asia Rising Sommelier of the Year - Lisa Jeon, Park90

Asia Wine Network Sommelier of the Year - Neil Simon Claudio, Burnt Ends

Chope Asian Cuisine Restaurant of the Year - Paradise Teochew

Faema Café of the Year - Common Man Coffee Roasters

Hobart New Restaurant of the Year - VUE Bar & Grill

Wine Concierge New World Wine List of the Year

VUE Bar & Grill - Zafferano Italian Restaurant & Lounge - Silver

The White Rabbit – Gold

JAAN by Kirk Westaway - Platinum

Wine & Philosophy Old World Wine List of the Year

Dolce Vita - Silver

JAAN by Kirk Westaway - Gold

Gattopardo Ristorante Di Mare - Platinum

Foodservice Consultants Singapore Restaurant Design of the Year - Birds of A Feather

Huber’s Butchery Restaurant of the Year - Burnt Ends

Limwood Group Specialist Bar of the Year - Mitzo Restaurant & Bar, Grand Park Orchard

Winterhalter Caterer of the Year - 3 Embers Culinary Craft Pte Ltd

USA Cheese Guild Gourmet Distributor of the Year - Artisan Fine Foods

USA Cheese Guild Gourmet Retailer of the Year - Ryan's Grocery

Marrone Hospitality Institution of the Year - Asian Culinary Institute Singapore

Meiko Green Waste Solutions Green Initiative Award - Grand Hyatt Singapore

Q Industries Hospitality Star (Sustainability) Award - Sebastian Kern, Grand Hyatt Singapore

Lieu Marketing Lifetime Achievement Award - Chef Tony Khoo, Corporate Executive Chef, Pan Pacific Hotels Group

Indoguna Singapore Lifetime Achievement Award - Ms Margaret Heng, Chief Executive, Shatec

Hall of Fame (Sommelier of the Year) - Mr Daisuke Kawai, Co- founder & Chief Sommelier of La Terre

Hall of Fame (Gourmet Distributor of the Year) - Classic Fine Foods

For more information, go here www.worldgourmetsummit.com